Blueberry - Pecan Kuchen
* Exported from MasterCook *
Blueberry - Pecan Kuchen
Recipe By : Yankee - August 1989
Serving Size : 10 Preparation Time :0:00
Categories : Breakfast / Brunch Desserts
Amount Measure Ingredient -- Preparation Method
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Pecan Topping:
1/4 cup brown sugar
1 tablespoon flour
1 teaspoon ground cinnamon
2 tablespoons butter or margarine
1 cup chopped pecans
Blueberry Cake:
2 cups unbleached flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
6 tablespoons butter or margarine
3/4 cup sugar
2 eggs
1 cup plain yogurt or buttermilk
1 teaspoon grated lemon peel
2 tablespoons lemon juice
1 teaspoon vanilla
3 cups fresh blueberries
Topping - blend together first 4 ingredients, cutting in margarine so it is like coarse crumbs. Mix in pecans and set aside.
Cake - sift together flour and remaining dry ingredients. Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each. Mix in yogurt or buttermilk, lemon peel and juice, and vanilla, mixing just until moistened. Fold in 1 cup blueberries.
Smooth batter into prepared pan (9x13-inch). Top with the remaining 2 cups blueberries and sprinkle with pecan mixture. Bake for 40-45 minutes at 350 F. or until toothpick inserted near center comes out clean. Serve warm or at room temperature.
Serves 10
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